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Home delivery is now open!

 

Please have all orders submitted by noon on Wednesday. All deliveries will be made on Thursday unless otherwise contacted. If needed, overflow deliveries will be made on Friday. We also respectfully request a $50 minimum order for home delivery service. For any questions about home delivery please call Julius directly at 704-989-0602.

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Premium Steak Burger

Our steak burger is ground filet, sirloin and top round. Preferred for burgers, spaghetti, tacos, etc.

Filet Mignon

The most tender steak cut. The filet has a succulent, buttery texture and compact shape.

Ribeye Steak (Boneless)

Rich beefy flavor with juicy marbling throughout. Also known as the Delmonico cut.

New York Strip (Boneless)

Lean and full flavored. NY strips have a fine grain with sturdy texture and are great for quick cooking.

Ribeye Steak (Bone-in)

Rich beefy flavor with juicy marbling throughout.

New York Strip (Bone-in)

Bone-in cut, this strip provide a lean and full flavored steak. NY strips have a fine grain with sturdy texture and are great for quick cooking.

Petite New York Strip (Boneless)

Lean and full flavored. NY strips have a fine grain with sturdy texture and are great for quick cooking.

Flank Steak

Flank steak is lean and very flavorful. Sliced against the grain when serving and often used for fajitas.

Shoulder Roast

This is the most versatile roast with bone and is great on the grill, baked or slow cooked.

Stew Beef

Stew beef is cut from the bottom round. Provides tender meat with more marbling. Great for slow cooker stews and soups.

Cube Steak

“Country style steak” Soft and tender with minimal marbling. 4 ounces, 6 per pack.

Beef Liver

When grass fed, comparable to calf liver. Enjoy the medicinal qualities of clean, grass fed liver.

Chicken Breast (Boneless/Skinless)

Boneless, skinless chicken breast are the most versatile chicken meat. Breasts are all white meat, containing very little fat.

Thighs (Boneless/Skinless)

Very flavorful all dark meat containing slightly more fat then the breast.

Ground Chicken

Finely minced chicken.

Whole Young Chicken

A whole bird that can be cooked whole, cut into pieces and used for making chicken stock.

Breast Quarter (Bone-in/Skin on/Wing Attached)

Breast quarters are all white meat that contain the bone. This cut includes half a breast, a wing, and part of the back.

Leg Quarters

Leg quarters include a thigh, drumstick and part of the back.

Drumsticks

This is the lower portion of the leg quarter, the portion between the knee joint and the hock. Drumsticks are great marinated, then baked or grilled.

Drumettes

This is the first section between the shoulder and the elbow. Drumettes are great marinated then baked or grilled.

Wings

Wings are all white meat composed of three sections; the drumette, mid-section, and tip. Wings are great marinated, then baked or grilled.

Farm Fresh Eggs

Whole flat (30 Eggs) - cage free

Farm Fresh Eggs

1 Dozen (12 Eggs)  - free range, pasture raised.

Mild Sausage

All-natural pork sausage with mild seasoning. Each pack is approximately 1lb.

Hot Sausage

All-natural pork sausage with hot seasoning. Each pack is approximately 1lb.

Brautwarsts

Made with all-natural pork. Great for pan frying and grilling.